Spicy Mixed Dilly Beans
A twist on classic dilly beans, this version calls for mixed string beans and spices with a strong bite. Use any variety of beans your garden or farmer's market offers, keeping in mind that red and purple beans lose their color once cooked.
- 2 lbs mixed yellow wax and green beans rinsed, stem ends trimmed, cut into 4 inch lengths
- 2 1/2 cups white vinegar
- 1/2 cup white wine vinegar
- 1 1/2 cups water
- 2 tbsp sugar
- 3 tbsp Ball Salt for Pickling and Preserving
- 8 red Thai chili peppers (optional) a small slice lengthwise down the middle, leaving pepper intact
- 1/2 sweet onion sliced thin lengthwise, divided into 4 portions
- 4 garlic cloves crushed
- 2 tsp mustard seeds
- 2 tsp crushed black peppercorns
- 8 dill sprigs
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine vinegars, water, sugar, and salt in a 4-quart saucepan and bring to a boil, stirring to dissolve salt and sugar.
Place 1 clove crushed garlic, 1/2 teaspoon each mustard seeds and black peppercorns into a hot jar. Pack beans cut side up, add onion slices, 2 Thai chilis, and 2 sprigs dill into jar.
Ladle hot brine over beans in jar, leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.